| 绿豆淀粉的提取和绿豆淀粉性质的研究 |
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| 引用本文： | 樊明涛 艾启俊. 绿豆淀粉的提取和绿豆淀粉性质的研究[J]. 北京农学院学报, 1996, 11(2): 57-62 |
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| 作者姓名： | 樊明涛 艾启俊 |
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| 作者单位： | 西北农业大学食品科学系，北京农学院食品科学系 |
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| 摘 要： | 本文比较了绿豆淀粉两种提取方法的优劣，研究了绿豆淀粉的组成及粘度特性。结果表明：两个绿豆品种的淀粉含量均超过５０％，其中直链淀粉为５８％～５９％，支链淀粉占２７％～２８％，并发现绿豆淀粉难于糊化而糊化后则易于老化。
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| 关 键 词： | 绿豆；淀粉；提取；性质 |
Studies on Extraction and Characteristics of Mungbean Starch |
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| Fan Mingtao, Wang Yinrui, Ai Qijun. Studies on Extraction and Characteristics of Mungbean Starch[J]. Journal of Beijing Agricultural College, 1996, 11(2): 57-62 |
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| Authors: | Fan Mingtao Wang Yinrui Ai Qijun |
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| Abstract: | The two extraction methods of mungbean starch was compared in this paper. Thecompositional and viscosity characteristics of mungbean starch was studied.The results showedthat the two mungbean strains studied contain 50% or more starch.of which amylose accountsfor 58%～59%,amylopectin 27%～28%. It was found that it is difficulty to gelatinize mung-bean starch,however,the gelatinized starch is very to retrogradize. |
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| Keywords: | Mungbean Starch Extraction Characteristics |
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